Name: Breakfast Meatballs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 24 pieces
Cuisine: American
Ingredients: 2 cups Bisquick; 0.5 cup milk; 1 lb ground breakfast Sausage, or ground pork; 2 cups sharp cheddar cheese; 0.25 cup butter; 0.25 cup flour; 2 cups milk; Salt and pepper

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Breakfast Meatballs

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

First, preheat the oven to 350 degrees.

In a large mixing bowl, combine the Bisquick, milk, sausage, and cheese until well incorporated.

Then using a cookie scoop and your hands, roll the mixture into balls and place the meatballs in a baking sheet lined with parchment paper.

Bake the meatballs for 20 to 25 minutes, until cooked through.

While the meatballs are in the oven, add butter to a skillet over medium heat.

Once the butter is melted, whisk in the flour. Continue to whisk until the flour and butter begins to brown.

Whisking continuously, carefully add the milk to the pan. Allow the gravy to simmer for 5 to 10 minutes, making sure to whisk constantly, until the gravy has thickened. Season with salt and pepper.

Serve the meatballs with gravy for dipping.

Nutrition

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Tips & Tricks (5)

Chill the Meat Mixture 🧊
Refrigerate your sausage and Bisquick mixture for at least 30 minutes before rolling to prevent sticky handling and ensure meatballs hold their shape during cooking.
Brown First, Then Finish 🍳
Sear meatballs in butter over medium-high heat for 2-3 minutes per side to develop a golden crust, then reduce heat to finish cooking through—this prevents a tough exterior while keeping the center tender.
Temper Your Gravy Base 🥛
Create a roux with equal parts butter and flour before whisking in milk slowly while stirring constantly to avoid lumps and achieve a silky, restaurant-quality white gravy.
Use Sharp Cheddar Strategically 🧀
Reserve half the sharp cheddar to stir into the warm gravy at the end rather than mixing it all into the meat—this intensifies the cheese flavor and prevents it from becoming stringy.
Don't Overwork the Mixture ✋
Mix meat, Bisquick, and cheese with a light hand using just your fingertips for 1-2 minutes; overworking develops gluten and creates tough, dense meatballs instead of tender ones.